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Monday, January 25, 2010

Flounder Piccata with Spinach

I have not yet tried this recipe, but I think it sounds really good. One of my favorites is chicken piccata, and we've been eating a lot of spinach lately, so I think this recipe may be a hit. You could use any kind of white fish for this recipe if you didn't want to use flounder.

Ingredients:

1 (3 1/2-ounce) bag boil-in-bag long-grain rice

1/2 teaspoon salt, divided

1/4 teaspoon black pepper, divided

4 (6-ounce) flounder fillets

2 tablespoons all-purpose flour

2 teaspoons olive oil

1/3 cup dry white wine

2 tablespoons fresh lemon juice

1 tablespoon drained capers, chopped

2 tablespoons butter

4 cups fresh baby spinach

Directions:

1. Cook rice according to package directions, omitting salt and fat. Place rice in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
2. Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Dredge fish in flour.
3. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
4. Add wine, juice, and capers to pan; cook 1 minute. Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm. Wipe pan clean with a paper towel. Add spinach to pan; sauté 1 minute or until wilted. Place 1/2 cup rice onto each of 4 plates. Top each serving with about 1/3 cup spinach, 1 fillet, and 1 tablespoon sauce.